Creamy Macaroni & Cheese Ham Casserole (Great for Leftover Ham!)

 

A creamy, comforting Macaroni & Cheese Ham Casserole made with tender pasta, rich cheddar sauce, and savoury bites of leftover ham. Easy to make, family‑friendly, and perfect for busy weeknights or using up holiday ham.

It’s budget‑friendly, family‑friendly, and wonderfully nostalgic — the grown‑up version of the mac and cheese we all loved, elevated with smoky cubes of ham and honey mustard before baking until irresistibly bubbly. Whether you’re using leftover cooked ham or a simple deli shortcut, this dish delivers big flavour with simple ingredients.

Perfect for weeknights, potlucks, or whenever you need a little extra comfort, this casserole is easy to customize, quick to assemble, and guaranteed to disappear fast. One bite and you’ll understand why it’s a keeper.

 

I had picked up a ham steak at the grocery store the last time I did my shopping. I will often pick one up. For my small family (two at the moment) it works out to be quite economical. I will buy the full round slab which has a small round bone in it and is about 1/2 inch thick. I cut it into four pieces, or four servings. I will then cook several meals from it.

On this occasion I decided to cook us a delicious macaroni and cheese casserole.  I was really pleased with how it turned out and I thought I would share it as I think anyone would enjoy it.

This time I made more sauce than most people would for their macaroni and cheese. This gave the casserole a lovely creamy texture.  Dry mac and cheese is a no no. I like it rich and creamy, and this is just that. I used a good sharp cheddar and added some honey mustard to give even more flavor. Not a fan of honey mustard?  Creamy horseradish would also add a lovely flavor in it's place.

I also added some crispy fried onions to the cheese for topping the dish which gave it a nice crunch. I often add cracker or cereal crumbs to my casserole toppings for crunch. Even crushed potato chips work well.

We enjoyed this with some rolls and a salad on the side. It made for a really delicious meal. It was quite hearty. We enjoyed the leftovers for lunch the next day. Yummy yummy!

 

INGREDIENTS NEEDED

TO MAKE

MACARONI CHEESE HAM CASSEROLE

There is nothing too out of the ordinary needed here. Simple ingredients put together in the most delicious way.

• 1 cup (4 ounces/115g) elbow macaroni
• 1 cup (142g) diced cooked ham
• 2 cups (8 1/2 ounces/240g) grated sharp cheddar cheese, divided
• 2 cups (480ml) whole milk
• 1/4 cup (57g) butter
• 1/4 cup (31g) all purpose, plain flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 TBS Dijon honey mustard
• a handful of crispy fried onions (like French's, Durkees)

 

NOTES ON INGREDIENTS

• I used the macaroni with added fiber, for, well, added fiber. You can use whole wheat macaroni as well. I am not sure about gluten free pasta, but I am sure that would work as well.
• I used part of a cubed ham steak, cutting it into 1/2 inch cubes. You could use leftover cooked ham, or even deli ham. Not a ham lover? Use chicken, pork, turkey, etc. Even tuna would work well.
• I used a white sharp cheddar cheese. I prefer the color of white cheddar to the dyed orange and sharp cheddar/strong cheddar will give you the best flavor.
• I used whole milk as that is all I keep in the house. I am sure it would work just as well with 2%.
• I used salted butter.
• Don't use self-rising flour. Only plain flour works in this.
• I use sea salt and white pepper. White pepper because it won't leave black specks in the sauce. It also has a bit more bite than black pepper.
• Do add the Dijon Honey Mustard. It adds a lovely flavor into the mix!
• The crispy fried onions (called salad onions in the U.K.) add a lovely crunch to the topping.

 

HOW TO MAKE MACARONI CHEESE HAM CASSEROLE 

If you can make a white sauce, then you can make this. Its really very simple. (Not to mention delicious!)

1. Preheat your oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Set aside. (I used my Our Place Oven/Air Fryer/Wonder Oven to cook this. It helps to keep the kitchen cool and does a great job. That is why I used the pan that I did.)
2. Cook the macaroni according to the package directions, just to al dente. Drain well. Rinse with cold water and drain again. (Rinsing it helps to prevent it from sticking together while it waits for your sauce to be done. Alternately you can make the sauce first and then cook the macaroni.)
3. To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for one minute. (This helps to cook out the flour taste.)
4. Slowly whisk in the milk. Cook, whisking constantly until the mixture bubbles and thickens. It should be smooth and lump-free. (Use medium heat. I use a silicone whisk to do this. It gets into all of the corners of the saucepan.)
5. Whisk in the mustard, salt and pepper, blending in thoroughly. (Again, I use the whisk.)
6. Add 3/4 of the cheese and whisk in until completely melted. Remove from the heat.
7. Stir in the macaroni and the ham. Mix all together well and pour into the prepared baking dish.
8. Mix the remaining cheese and crispy onions together. Sprinkle evenly over top.(You can leave the crispy onions out if you wish but they add a lovely crunch.)
9. Bake in the preheated oven for 20 to 25 minutes until golden brown and bubbly.
10. Let rest for 5 to10 minutes before serving. (This helps everything to settle in nicely.)

 

⭐HINTS & TIPS FOR SUCCESS⭐

Undercook the macaroni slightly

Cook the pasta about one minute less than the package suggests so it stays perfectly tender after baking — it continues cooking in the oven, and this prevents a mushy casserole.

Use good-quality cheddar for the best flavour

Sharp cheddar gives a bold, nostalgic mac-and-cheese taste, while mild cheddar keeps things creamy and mellow. Either works beautifully — just choose a cheese you love.

Leftover holiday ham gives amazing flavour

If you have leftover baked ham, this is the perfect place to use it. Deli ham works too — just dice it into small, even pieces so it distributes well.

Get the cheese sauce silky smooth

Whisk steadily as you add the milk to avoid lumps, and simmer until the sauce thickens. If it’s too thick, add a splash more milk; if too thin, simmer a few minutes longer.

Taste and adjust the seasoning

Once the cheese melts into the sauce, give it a taste and tweak the salt, pepper, or nutmeg to your liking. This ensures the final casserole is perfectly seasoned.

Add a crunchy topping for extra texture

A simple mix of breadcrumbs and melted butter adds a lovely golden crust. Keep an eye on it while baking — tent with foil if it browns too quickly.

Customize with veggies or different cheeses

Broccoli, peas, corn, or even smoked cheeses like Gouda make delicious variations. This casserole is wonderfully flexible, so feel free to play.

Let it cool slightly before serving

Allowing the casserole to rest helps it set up, making it easier to slice and serve neatly.

Store and reheat with care

Leftovers keep well for 3–4 days. Add a splash of milk before reheating to bring back that creamy texture.

 

FREQUENTLY ASKED QUESTIONS

CAN THIS CASSEROLE BE MADE AHEAD OF TIME?

Yes! You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you're ready, bake as directed — you may need to add an extra 5–10 minutes since it’s starting cold. 

CAN THIS RECIPE BE DOUBLED?

Absolutely. Just multiply everything by two. You may think it's a lot of sauce, but that is what makes this casserole so creamy. If doubling you may have to add a bit of extra time when baking.

CAN THIS BE FROZEN?

Absolutely. Wrap the unbaked or baked casserole tightly in plastic wrap and foil, or place it in a freezer‑safe container. It freezes well for 2–3 months. Thaw overnight in the refrigerator before reheating or baking.

WHAT KIND OF CHEESE WORKS BEST?

Sharp cheddar gives the boldest flavour, but mild cheddar works beautifully too. You can also mix in cheeses like Gouda, Monterey Jack, or even smoked cheese for extra depth. 

WHICH IS BEST LEFTOVER COOKED HAM OR DELI HAM?

Leftover ham will give this casserole a great flavor. But you can also use cubed deli ham or even a cubed ham steak. The important thing is that it is cooked ham.

HOW CAN I KEEP THE MACARONI FROM GETTING MUSHY?

Slightly undercook the pasta — about one minute less than the package directions. It will finish cooking in the oven and stay perfectly tender.

CAN I ADD VEGETABLES TO THIS CASSEROLE?

Definitely! Cooked broccoli, peas, corn, or even sautéed onions make great additions and add colour and nutrition.

I AM NOT FOND OF HAM, CAN I USE ANYTHING ELSE?

You can swap the ham for cooked chicken, turkey, bacon, or even a vegetarian option like sautéed mushrooms or roasted vegetables.

HOW CAN I FIX THE SAUCE IF IT IS OO THICK OR TOO THIN?

If the sauce is too thick, whisk in a splash of milk. If it’s too thin, simmer it a few extra minutes until it thickens.

HOW DO I STORE AND REHEAT LEFTOVERS?

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave for a quick option. Adding a splash of milk before reheating helps restore creaminess.

 

SOME OF THE BEST LEFTOVER HAM RECIPES EVER

You don't have to bake a whole ham to have leftover ham to work with. I often will buy a ham steak just so I can make some of these delicious recipes. Ham anything ... delicious. Leftover ham is not just for sandwiches.

DEVILED HAM SPREAD -  A creamy, tangy, gently spiced classic made from finely chopped roast ham blended with butter, real mayonnaise, Dijon mustard, and a touch of sweet pickle relish. A hint of cayenne, black pepper, and allspice gives it that authentic “deviled” warmth without overwhelming the palate. Perfectly rich and moreish, it’s wonderful spread on crackers, crisp breads, or simply tucked into soft white bread for the most nostalgic sandwich. A fabulous way to use leftover ham — and irresistibly good.

CABBAGE & HAM SOUP WITH CHEESE DUMPLINGS - A hearty pot filled with sweet leeks, tender potatoes, savoury ham, and soft ribbons of cabbage simmered in a rich, smoky stock. A splash of white wine vinegar brightens everything beautifully. But the real magic? The fluffy cheddar‑thyme dumplings that steam right on top of the soup, turning each bowl into a nourishing, rib‑sticking meal you’ll want to make all year long. A simple, satisfying way to use leftover ham, and even better the next day.

 

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Yield: two servings

Author: Marie Rayner

Macaroni Cheese Ham Casserole

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Simple to make. Rich and cheesy, This is a very satisfying meal. All you need on the side is a vegetable or a salad and some kind of bread to mop up all that delicious cheesy sauce!

Ingredients

• 1 cup (4 ounces/115g) elbow macaroni
• 1 cup (142g) diced cooked ham
• 2 cups (8 1/2 ounces/240g) grated sharp cheddar cheese, divided
• 2 cups (480ml) whole milk
• 1/4 cup (57g) butter
• 1/4 cup (31g) all purpose, plain flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 TBS Dijon honey mustard
• a handful of crispy fried onions (like French's, Durkees)

Instructions

1. Preheat your oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish. Set aside.
2. Cook the macaroni according to the package directions, just to al dente. Drain well. Rinse with cold water and drain again.
3. To make the cheese sauce, melt the butter in a saucepan. Whisk in the flour and cook for one minute.
4. Slowly whisk in the milk. Cook, whisking constantly until the mixture bubbles and thickens. It should be smooth and lump-free.
5. Whisk in the mustard, salt and pepper, blending in thoroughly.
6. Add 3/4 of the cheese and whisk in until completely melted. Remove from the heat.
7. Stir in the macaroni and the ham. Mix all together well and pour into the prepared baking dish.
8. Mix the remaining cheese and crispy onions together. Sprinkle evenly over top.
9. Bake in the preheated oven for 20 to 25 minutes until golden brown and bubbly.
10. Let rest for 5 to10 minutes before serving.

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